This is one of those seafood dinners I turn to when I want something that feels restaurant-level but still doable on a regular evening. Ordering this dish outside always feels like a splurge, and feeding a full table that way adds up fast. Making it at home gives you the same bold flavors, a generous amount of sauce, and no pressure to rush through the meal. I like putting this together on weekends or on nights when I want to cook something a little special without making things complicated.
The salmon gets a deep, smoky crust, the shrimp cook right in the same pan, and everything comes together with a rich Cajun cream sauce and a fresh tomato topping that cuts through all that richness. It’s comforting, bold, and satisfying without feeling heavy.
What This Dish Is All About
This dish starts with salmon fillets seasoned generously and cooked until the outside gets that dark, flavorful crust. Shrimp are added right after, picking up all the bits left behind in the pan. Everything is finished with a creamy Cajun sauce that has just enough heat and richness, then topped with a simple tomato relish that adds freshness. It’s the kind of meal that feels like something you’d order out, yet it fits right into a home kitchen routine.
Ingredients You’ll Need
I like to group everything so cooking stays calm and organized.
For the tomato topping
-
2 medium tomatoes, diced small
-
2 tablespoons fresh cilantro, finely chopped
For the Cajun cream sauce
-
2 tablespoons butter
-
2 tablespoons all-purpose flour
-
1 tablespoon Cajun seasoning
-
1 cup chicken broth
-
¾ cup heavy cream
For the salmon and shrimp
-
4 salmon fillets, skin-on and boneless
-
2 tablespoons Cajun seasoning
-
2 tablespoons olive oil or light cooking oil
-
2 tablespoons butter
-
12 jumbo shrimp, peeled and cleaned
-
1 lemon, cut into wedges
How I Put It Together
Tomato Topping
I always start here since it takes just a minute. Dice the tomatoes small so they sit nicely on top of the fish. Stir them with the chopped cilantro and set the bowl aside. This simple mix adds brightness and keeps the dish from feeling too rich.
Cream Sauce
Melt the butter in a saucepan over medium heat. Stir in the Cajun seasoning, then sprinkle in the flour. Keep stirring until it forms a smooth paste and smells slightly nutty. Slowly pour in the chicken broth, whisking steadily so it stays smooth. Add the cream and let it simmer gently until it thickens enough to coat a spoon. Turn the heat down low and keep it warm.
I always keep an eye on this step since rushing the liquid can cause lumps. Slow and steady works best here.
Salmon and Shrimp
Pat the salmon dry and rub the seasoning all over the flesh side. Heat oil in a wide skillet and place the salmon skin-side up. Let it cook without moving it. Once it releases easily, flip and cook until the center flakes gently. Move the salmon to a platter and cover loosely.
In the same pan, melt the butter and add the shrimp. Cook just until pink and firm. Shrimp cook fast, so I stay close and pull them as soon as they’re done.
Place the shrimp over the salmon, squeeze fresh lemon juice over everything, then spoon the warm sauce generously on top. Finish with the tomato topping and serve right away.
How I Like to Serve It
This dish works with simple sides that soak up the sauce. I usually pair it with steamed rice or mashed potatoes. Pasta works well too, especially if you want to stretch the sauce further. On busy days, I’ll even serve it with crusty bread and a simple salad and call it dinner.
Leftover Storage
Seafood leftovers are best enjoyed soon. I store them in a sealed container in the fridge and use them within two days. Reheating gently on the stove keeps the sauce smoother. The microwave works in a pinch, though the aroma is strong, so I usually save that for when no one else is around.
Helpful Kitchen Notes
-
Whisk steadily when adding liquid to the sauce to keep it smooth
-
Adjust the seasoning to suit your taste if you prefer milder heat
-
If the salmon sticks, it usually means it needs another minute before flipping
-
Use heavy cream for the sauce since it gives the best texture
FAQs
Can I use skinless salmon?
Yes, skinless works fine. Just keep an eye on cooking time since it cooks a bit faster.
Can frozen shrimp be used?
Frozen shrimp are fine once fully thawed and dried well before cooking.
What if I don’t like spicy food?
Use less seasoning and taste as you go. The sauce will still be rich and flavorful.
Can this be made ahead?
The sauce can be prepared earlier and reheated gently. The fish and shrimp are best cooked fresh.
What other fish works here?
Firm fish like cod or halibut hold up well and work nicely with the sauce.
Red Lobster Salmon New Orleans
This cozy seafood dinner brings bold flavors right to your kitchen.
Ingredients
- 4 boneless skin-on salmon fillets
- 12 jumbo shrimp, peeled and deveined
- 1 cup heavy cream
- ½ cup chicken broth
- 3 tablespoons butter, divided
- 2 tablespoons cooking oil
- 2 tablespoons all-purpose flour
- 2 tablespoons Cajun seasoning, divided
- 1 tablespoon Cajun seasoning for sauce
- 2 medium tomatoes, finely diced
- 1 tablespoon fresh cilantro, minced
- 1 fresh lemon
Instructions
- Stir the diced tomatoes and minced cilantro together in a small bowl until evenly combined, then set aside to let the flavors mingle.
- In a saucepan over medium heat, melt two tablespoons of butter and stir in the Cajun seasoning meant for the sauce. Sprinkle in the flour and cook briefly until it forms a smooth paste and loses its raw smell. Slowly pour in the chicken broth while stirring, followed by the cream. Let the sauce gently simmer until thickened, then reduce the heat and keep warm.
- Pat the salmon dry and coat both sides with the remaining Cajun seasoning. Heat a large skillet over medium-high heat and add the oil. Place the salmon in the pan skin side up and cook until it releases easily, then flip and continue cooking until just done. Transfer the salmon to a plate and loosely cover to keep warm.
- Using the same skillet, add the remaining butter along with the shrimp. Cook until the shrimp turn pink and opaque on both sides. Arrange the shrimp over the salmon, squeeze fresh lemon juice over everything, and spoon the warm cream sauce generously on top. Finish with the tomato relish and serve right away.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 4093Total Fat 262gSaturated Fat 64gUnsaturated Fat 198gCholesterol 1311mgSodium 4431mgCarbohydrates 14gFiber 2gSugar 4gProtein 408g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This salmon dish is one I turn to when I want comfort food that still feels a bit special. Cooking it at home gives you control over the seasoning, the sauce, and the portions, and it always feels rewarding when everything comes together on one platter. It’s a solid choice for a quiet family dinner or a relaxed evening with friends, and it never feels out of place on the table.
